logo Gelateria di PiazzaFruit gelato
la qualità che fa la differenza
Sergio Maestro Gelatiere

real fruit onlyno gmosno hydrogenated vegetable fatsgluten freewith no milk and derivatives


FRUIT PULP in variable percentage:

fruit

LEMON 25/30%
BANANA 30/35%
PASSION FRUIT 25/30%
STRAWBERRY 50/60%
RASPBERRY 45/55%
WILD BERRIES 40/50%
MANGO 50%
MELON 50/60%
PEACH 50/60%
PEAR 45/55%
BLACKBERRY 45/60%
TANGERINE 50/60%
ORANGE 50/65%
FIG 50/60%
WATERMELON 60/70%
PINEAPPLE 45/55%

SUGAR SYRUP
in variable percentage composed of:
WATER
GLUCOSE
SACCHAROSE
DEXTROSE
MALTODEXTRIN

THICKENERS:

ALGINATES

Alginate is extracted from brown seaweed, mainly from rocky sea beds in the US, UK and France. This type of seaweed was highly appreciated by the Romans due to its cosmetic and medicinal properties.

CAROB GUM

Carob gum is derived from carob beans, which contain substances called galactomannans (thickeners,
gelatinising agent). It has been known ever since the days of Ancient Egypt when it was used to glue mummy bandages.

SOYA PROTEINS

Soya proteins, extracted from the bean.

CARRAGEENANS

Carrageenans derive from red seaweed that is widespread in Europe and in the United States. Their properties have been known ever since the Romans who discovered them thanks to the natives who lived in present-day Ireland. They were mainly used for gelatinising milk to be able to keep it longer.

SALT



Contain no artificial flavourings, colorants or preservatives.